Blood Orange Marmalade Winner!

bo-marmalade-winner It appears I’m about 24 hours late in posting the Blood Orange Marmalade winner. In my defense, I did Fork You Live (the monthly live version of my online cooking show) yesterday afternoon and it left me totally exhausted (normally I do it with Scott, but he was out of town this weekend, so I was on my own, talking in front of an audience for a full hour. It’s tiring).

Anyway, enough with the stalling. The winner of the pint of Blood Orange Marmalade is Maggie of Pithy and Cleaver (featuring grilled cheese sandwiches all month long)! A fellow Portlander, Maggie and I recently figured out that we knew some of the same people when we were growing up. You’ve gotta love the internet!

Next up this week, I’m hoping to finally make that batch of Honey Lemon Marmalade that I’ve been talking about, wrapping up this marmalade phase. I’m finally seeing domestic asparagus in my local markets (as opposed to from Mexico) so I do believe pickled asparagus will hit my personal canning schedule sometime this week.

How about the rest of you? Anyone doing anything fun with food in jars this week?

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4 Responses to Blood Orange Marmalade Winner!

  1. 1
    Rebekah Denn says:

    I haven’t done anything except drag the jars up from the basement, but after getting a taste of your vanilla-rhubarb jam at Shauna’s house this weekend, I’m determined to make some of my own. We have a rhubarb plant out front that we never fully take advantage of in the spring; this might finally be our chance.

  2. 2
    maggie (p&c) says:

    Oh I am so excited!!!! Yay. Perhaps there will have to be a grilled cheese with your marmalade in it….

  3. 3
    Marisa says:

    Maggie, that actually might work really well. I served the last batch of marmalade with goat cheese and it was amazing.

  4. 4
    Liz says:

    Mmm… vanilla-rhubarb jam. I’ve got a lot of rhubarb coming up in our school plot, and I think this would be perfect to use it in!

    Last week, I put up some mango chutney – I figured it would be a good idea to test out the pressure canner (thank you Sears&Roebuck) with something impossible to ruin before starting on the more complicated things. It sealed great; now just three more weeks to age it, and I’ll find out how it tastes!

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